Tocopherols (or TCP) are a class of chemical compounds of which many have vitamin E activity. It is a series of organic compounds consisting of various methylated phenols. Because the vitamin activity was first identified in 1936 from a dietary fertility factor in rats, it was given the name "tocopherol" from the Greek words â€œt????â€� [birth], and â€œf??e??â€�, [to bear or carry] meaning in sum "to carry a pregnancy," with the ending "-ol" signifying its status as a chemical alcohol. Tocotrienols, which are related compounds, may also have vitamin E activity. All of these various derivatives with vitamin activity may correctly be referred to as "vitamin E." Tocopherols and tocotrienols are fat-soluble antioxidants but also seem to have many other functions in the body. The compound a-tocopherol, a common form of tocopherol added to food products, is denoted by the E number E307. In general, food sources with the highest concentrations of vitamin E are vegetable oils, followed by nuts and seeds including whole grains. Adjusting for typical portion sizes, however, for many people in the United States the most important sources of vitamin E include commercial breakfast cereal and tomato sauce.[12] Although originally extracted from wheat germ oil, most natural vitamin E supplements are now derived from vegetable oils, usually soybean oil. Vitamin E content per 100 g of source include:[13][14] Wheat germ oil (215.4 mg) Sunflower oil (55.8 mg) Almond oil (39.2 mg) Sunflower seed (35.17 mg) Almond (26.2 mg) Hazelnut (26.0 mg) Walnut oil (20.0 mg) Peanut oil (17.2 mg) Olive oil (12.0 mg) Poppyseed oil (11.4 mg) Peanut (9.0 mg) Pollard (2.4 mg) Maize (2.0 mg) Poppy seed (1.8 mg) Asparagus (1.5 mg) Oats (1.5 mg) Chestnut (1.2 mg) Coconut (1.0 mg) Tomatoes (0.9 mg) Walnut (0.7 mg) Carrots (0.6 mg) Goat's milk (0.1 mg) A 100 g serving of certain fortified breakfast cereals may contain 24 mg (or more) vitamin E.[12] The proportion of vitamin E to other tocopherols in a nutrient source varies greatly. For example, the tocopherol content is 96% vitamin E in almonds and 9% vitamin E in poppy seeds A concentrate is a form of substance which has had the majority of its base component (in the case of a liquid: the solvent) removed. Typically this will be the removal of water from a solution or suspension such as the removal of water from fruit juice. One benefit of producing a concentrate is that of a reduction in weight and volume for transportation as the concentrate can be re-constituted at the time of usage by the addition of the solvent.